Saffron hollandaise sauce
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | grams | Butter |
| 2 | Egg yolks | |
| 1 | tablespoon | White wine vinegar |
| 1 | tablespoon | White wine |
| 6 | Crushed white peppercorns | |
| ¼ | teaspoon | Saffron stamens |
| ¼ | Lemon; juice of | |
| 2 | tablespoons | Water |
| Salt | ||
Directions
Melt the butter and skim off the impurities.
Place the wine vinegar, wine, peppercorns and the saffron into a pan and reduce the liquid.
Add 2tbsp water and place into a clean bowl.
Add the fresh egg yolks to the liquid and whisk over a double boiler until light.
Gradually whisk in the butter and finish with a squeeze of lemon and seasoning if required. Serve with fish.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.
Related recipes
- Caviar hollandaise
- Creamy saffron sauce
- Diet hollandaise sauce
- Hollandaise
- Hollandaise sauce
- Hollandaise sauce #3
- Hollandaise sauce (fischer)
- Mock hollandaise sauce
- Mock hollandaise sauce 2
- Orange hollandaise
- Orange hollandaise sauce
- Processor hollandaise sauce
- Saffron and tarragon sauce
- Saffron butter sauce
- Saffron cream sauce
- Saffron mayonnaise
- Saffron sauce
- Saffron wine butter sauce
- Sauce hollandaise
- Tasso hollandaise sauce